Exotic mushroom risotto
| Recipe By: | Phillippa Cheifitz |
| Serves: | 4 |
| Cooking Time: | 35 minutes |
| Prep Time: | 15 minutes |
Ingredients
- exotic mushrooms tart (230g) or a larger mediterranean vege & feta tart (600g)
- 50g Butter
- olive oil, to drizzle
- 2 shallots, finely chopped
- 4 cloves garlic, finely chopped
- 700 g risotto rice
- sea salt and freshly ground black pepper, to taste
- 1/3 cup dry white wine
- 2 cups chicken/ vegetable stock
- 3-4 tbls flat leaf parsley
- truffle oil
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- First, sear the sliced mushrooms in 1 T butter - or margarine if you're a strict vegan - and 1 T olive oil in a wide heavy-based pan over a medium to high heat. Remove from the heat, set aside and season lightly.
- Reduce the heat and add the remaining olive oil plus a further spoonful of butter to the pan. Add the shallot and cook gently until softened. Stir in the garlic and risotto rice.
- Pour in the wine and stir until the liquid has been absorbed. Add the stock, ladle by ladle, stirring often, until the liquid is absorbed and the rice is swollen and just tender. Season to taste.
- Add the reserved mushroom, parsley and a few knobs of butter. Cover tightly and leave for a few minutes. Drizzle with truffle oil and serve.
You could enjoy this recipe too
Buy the ingredients
Add to Cart